How to use Caraway Seeds

Herbs & Spices

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Caraway seed
(Carum carvi)

The seeds of this strongly aromatic spice are well known In Britain and are used in cakes. On the Continent the spice is more widely used, with cabbage, meat and In cheese and bread. Seeds are mashed to give a stronger flavour in some regional dishes and are also used in some curry powders.
Seeds are dark brown with fine, pale ridges and are about 4mm long. Its taste is a little like Aniseed overlaid with a strong musky flavour. Seeds keep well in a sealed jar in a cool, dark place.
Plants are biennial, flowering the second year; leaves are dark green and have little smell when fresh. Flowers are small and white or occasionally pink; the fruit, like Dill, splits into two seeds when nearly ripe. Hardly in Britain.
Caraway is native to the cooler climates of Europe and Asia. It has become naturalized in parts of Britain, but it is better not to use any wild plants of this family. Seeds are chewed for flatulence, indigestion and have general soothing properties.

Other names: French Carvi; Spanish Alcaravea; Italian Carvi; Portugese Alcaravia; Dutch Karwij; German Kummel; Indian (Urdo) Sha jeera (or zeera); Indian (Tamil) Shimai-shembu; Malay Jintan, jintan manis; Thai Hom pom; Arabic Karanya